Chocolate Fudge Cupcakes – by Joanna Farrow

How to make Chocolate Fudge Cupcakes:

Line a 12 section bun tray with paper cake cases. Put the butter, muscovado sugar, eggs, flour, cocoa powder and baking powder in a bowl and beat with a hand-held electric whisk for about a minute until light and creamy. Divide the cake mixture evenly between the paper cases.

Bake in a pre-heated oven, 180*C (350F), Gas Mark 4 for 20 minutes or until risen and just firm to the touch. Transfer to a wire rack.

Swirl the chocolate or white chocolate frosting over the tops of the cakes while still warm (see frosting recipes below) and serve.

How to make chocolate fudge frosting:

Put the chocolate, milk and butter in a small heavy-based saucepan and heat gently, stirring until the chocolate and butter have melted.

Remove from the heat and stir in the icing sugar until smooth. Spread the frosting over the tops of cupcakes while still warm.

How to make white chocolate fudge frosting:

Put the chocolate and milk in a heatproof bowl. Set the bowl over a saucepan of very gently simmering water and leave until melted, stirring frequently.

Remove the bowl from the pan and stir in the icing sugar until smooth. Spread the frosting over the cupcakes while still warm.